Place 1/2 cup of the vegetable stock in a Dutch oven or 3 1/2 - 5 qt saucepan and bring to a boil.,Add onion, garlic, and gignger; simmer for 3 minutes.,Stir in remaining stock and soy sauce.,Cover pot and bring to a gentle boil.,______,Test for doneness: noodles should be softened; vegetables should remain crisp/tender.,Timing - about 8 minutes.,Top each serving with one of the garnishes.,VARIATIONS: - substitute 1 c cooked brown rice for the buckwheat noodles peppers, chopped water chestnut, chopped jicama root, shredded spinach, chopped celery, or bamboo shoots.,EGG THREADS:,In a small skillet, heat a little margarine.,When it begins to bubble, add 1 egg beaten with a little cold water.,Tilt the pan so the yolk mixture coats it in a thin layer, the thinner the better.,When the egg is lightly cooked, turn it out onto a cutting board.,Slice it into very thin strips with a sharp knife. (makes about 1/3 cup).